Bok Choy with Mushrooms and Garlic
Today’s recipe is a compliment to the Stuffed Chicken breast I made for yesterday’s and I served it along side for a let supper. This vegetable dish is variation on ones I cook regularly and I thought that the mushrooms and garlic would give the right Italian flair to compliment the Prosciutto and Asiago with the chicken…
- 2 small Bok Choy;
- 2 cups mixed mushrooms;
- 2 large cloves of Garlic, sliced thinly;
- 4 tbsp. Butter;
- 4 tbsp. White Wine;
- Salt and Pepper;
The Bok Choy were trimmed and then blanched in salted, boiling water for about a minute beforehand. I usually do this with this vegetable as it maintains it’s crispness and color during the main cooking. The mushrooms were a pre-packaged blend and contained the button, oyster and cremini varieties.
With nice small baby bok choy you could simply separate the leaves and use them whole but these are fairly robust for the baby variety so you will want to slice them obliquely into bit size sections.
Next, melt the butter over moderate heat and add the mushrooms along with a pinch of salt and very liberal grindings of pepper (mushrooms really like quite a bit). Stir to coat the mushrooms with butter (you may wish to add a little more as these little buggers really suck it up) and then cover the pan so that the mushrooms quickly throw off their liquid.
After 10 minutes or so, remove the cover from the pan and continue to sauté the mushrooms until they start to take on a golden color and have a few crispy edges here and there. Now, add the garlic, stir for a few seconds until the garlic starts to become translucent and add the wine.
As soon as the wine has all but evaporated, toss in the greens and stir-fry until all is heated through then serve immediately.
As I say, I served this with the stuffed chicken breast I posted yesterday along with some rice cooked in chicken stock with saffron, parsley and shredded Romano cheese. The greens went very nicely with everything and, really, it is pretty hard to go wrong with this sort of preparation.
The chicken was quite nice too but I think that a bit more of a herby filling would have improved it a little. Possibly a good bunch of fresh basil and maybe even some spinach for juiciness might have helped. Other than that, the overall taste was great and the only thing I could complain about was a general dryness to the combination. The meal needed something a little more liquid… a creamier risotto perhaps, or even some sort of sauce for the chicken… I’ll just have to play around with a little more, I guess…